Sheila Dillon investigates whether or not mutton still has an image problem.
Sheila Dillon explores the history of cider and asks what goes into it, besides apples.
Sheila Dillon explores the influence of the famous restaurant El Bulli.
The series investigating the world of food and the stories behind what we eat.
The series that investigates the world of food and the stories behind what we eat.
Sheila Dillon asks if organic food will fall victim to the current economic turbulence.
Considering whether the increasing amount of rabbit on British menus might be a good thing
What has to happen to make milk profitable for farmers?
Simon Parkes looks at the work of the Slow Food movement in the US, Italy and the UK.
James Martin visits Hampshire in pursuit of the best pork.
Celebrity chef Angela Hartnett goes in search of the perfect Parmesan cheese.
Chef Rowley Leigh explains why he thinks the anchovy is one of the greatest ingredients.
Sophie Grigson presents the food magazine. She explains why pears are the perfect fruit.
A look behind the scenes of the modern berry business.
Simon Parkes explores the funding of food in schools, hospitals, prisons and beyond.
Dominic Pierce hears from a pioneering sheep farmer.
Andrew Jefford investigates the growing popularity and quality of English sparkling wine.
How will we feed the cities of the future? Sheila Dillon is joined by author Carolyn Steel
Sheila Dillon follows the fortunes of that most English of summer fruits, the cherry.
Sheila Dillon looks at some of history's most radical cookbooks.
Sheila Dillon finds out why so many butchers' shops have closed down in recent years.
Sheila Dillon looks at the history of state banquets and investigates their modern role.
Sheila Dillon and Nigel Slater cook a perfect meal.
Sheila Dillon visits local communities who are setting up their own farms.
Sheila Dillon looks at the world of the waiter. Is this a profession in crisis?
Sheila Dillon on a project in Ethiopia involving a radical change in farming practice.
The culture of street food appears to be under threat from city planners.
Sheila Dillon visits the city, world famous for its food.
Formerly a cheap and popular dish, the elver is now in short supply. Sheila Dillon reports
Brittany is Europe's largest producer of scallops. Simon Parkes investigates.